A 49 Year Old Husband and A Perfectly Cooked Steak
Mar. 27, 2009 8:46 am
Updated: Mar. 28, 2009 4:11 am
My husband is turning 49. ( I can’t believe I just wrote that…) 49…49…49… I just realized it last night. 49! That means I’m……..never mind. But he’s turning 49! I met him when he was 20, married him 6 years later, and now he’s TURNING 49!!
Ok, enough ranting. I’ll get over it. I really want to do something fun for his birthday, but funds are a little tight this year… (2 girls in high school and college looming just around the corner).
Well, we can have a really great meal at home for just a fraction of what it would cost us to go to a great steak house, right? So, I’m making him a romantic dinner. Perfectly cooked steaks, baked potatoes, steamed asparagus, and a bottle of red wine – sounds like a winner to me.
When I was teaching cooking classes, this was one of my favorite recipes in the “Basic Techniques” series – and it will be just perfect for our special meal. It’s a great way to get that restaurant quality meal at home. Try it for your next romantic dinner!
Sear Roasted Filet Mignon with Red Wine Pan Sauce
2 (4 to 6 ounce) 1-inch thick filet mignon steaks
Coarse kosher salt and freshly ground black pepper
1/2 cup cabernet wine (can substitute any dry red wine)
1 to 2 tablespoons butter
Bring steaks to room temperature. Season both sides of the steaks with salt and pepper (press in with your hands).
Preheat oven to 500°F (a very hot oven produces a juicy interior). Place 10 to 12-inch ovenproof skillet or cast-iron skillet in the oven as it preheats. When oven reaches 500°F temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).
Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.
Remove from heat and put the pan with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Use a meat thermometer to test for doneness:
Rare – 120 degrees F
Medium Rare – 125 degrees F
Medium – 130 degrees F
Medium Well – 145 degrees F
When the steaks are crusty-charred and done to your liking, remove from the pan, tent loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to wine sauce).
After the steaks are cooked and resting, add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan.
Serve the steaks whole or slice thin and fan onto individual serving plates. Pour the sauce over the steaks just before serving.